2010 Herb of the Year: Corn Sticks with Dill

article image
Photo by Rob Cardillo
After dill has bolted, it flowers spectacularly.

<em>Makes 14 Sticks</em>
<p>In summer, we eat dill and corn in a simple sauté of fresh corn kernels and summer tomatoes. In cool weather, I like to serve these corn sticks with baked beans and coleslaw. You can substitute 1?2 cup whole-wheat flour for 1?2 cup white flour. If you don’t have corn stick molds, this recipe will make about a dozen muffins.</p>
<p>• Corn oil<br />
• 1 cup stone-ground cornmeal<br />
• 1 cup unbleached white flour<br />
• 1 tablespoon baking powder<br />
• ½ teaspoon salt<br />
• 2 large eggs<br />
• 1 cup cold water<br />
• 1 cup fresh corn kernels or frozen and thawed corn kernels<br />
• 5 tablespoons melted butter<br />
• 3 tablespoons chopped fresh dill</p>
<p>1. Preheat oven to 350 degrees. Generously oil two corn-stick molds and preheat the molds for 10 to 15 minutes.<br />
<br />
2. Combine cornmeal, flour, baking powder and salt in a large bowl. In another bowl, lightly beat eggs and combine them with water, corn kernels, melted butter and dill.      <br />
<br />
3. Barely combine the liquid with the dry ingredients. Spoon the batter into the heated molds, filling each mold about three-quarters full. Bake for 25 to 30 minutes, until the sticks are golden-brown. Serve hot.</p>
<p>This recipe is excerpted from <em>Herbs in the Kitchen</em> by Carolyn Dille and Susan Belsinger (Interweave Press, 1992).</p>
<hr />
<em>Author Susan Belsinger uses herbs every day in and around her home and greenhouse. She and the International Herb Association are releasing a book on dill, the Herb of the Year for 2010.</em>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/2010-herb-of-the-year-dill-anethum-graveolens.aspx”>
<strong>2010 Herb of the Year: Dill (<em>Anethum graveolens</em>)</strong>
</a>. </p>

Need Help? Call 1-800-456-6018
Free health and natural beauty tips from Mother Earth News!